Scrambled Eggs With Sumac, Pine Nuts, and Parsley Recipe

1. Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium non-stick or cast iron skillet over medium heat until shimmering. Add eggs and cook, stirring constantly with a rubber spatula, until barely set and still slightly runny (eggs will continue to cook after removing from pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.

Notes

I like to use the microwave to toast my nuts. Toss nuts with 1 tablespoon olive oil, place on a microwave-safe plate, and microwave at 1 minute intervals, stirring in between, until golden brown and toasty, about 3 minutes total. Alternatively, toast by tossing the nuts with 1 tablespoon olive oil and cooking over medium-low heat in a skillet, stirring constantly, until toasted, about 5 minutes total.

This Recipe Appears In

• Pine Nuts, Sumac, and Parsley Are Unlikely but Delicious Partners for Scrambled Eggs